6 high protein salads (with recipes) that will fill you up

Whenever we think of proteins, we think of rich, hearty meals that are way too heavy and fatty. We tend to think lots of meat and butter and rich, unhealthy food. However, that is all going to change. Here are some salads that pack a punch with their heavy protein content. Yes, we know what you are thinking. A salad isn’t the most filling thing. Well, think again. These hearty salads are low on the calorie count, low in carbs and high in proteins. This makes them filling and a complete meal in one. Want to make them at home? Visitvoucherbucket.co.uk for the best coupons on groceries today and thank us later.

Vegan tofu salad

Ingredients:

For salad:

Ingredients

400g firm tofu

1cup of bean sprouts

2-3 small radishes

½ a cucumber

A handful spinach leaves

8oz pineapple

For the dressing

3tbsp olive oil

1tbsp maple syrup

1tsp sirarcha

½ lime’s juice

Some toasted peanuts

Salt

Pepper

Remove excess moisture from a tofu block(400g) and slice into small cubes. Heat up some olive oil and add the tofu. Fry for 10-15 minutes till crispy. Add the ingredients for the salads in a separate bowl. For the dressing, combine everything except the peanuts in a bowl. Pour over salad, combine with tofu and top with the peanuts.

Cajun shrimp salad with watermelon and feta

Ingredients

Vinaigrette:

6tbsp Raspberry puree

4tbsp balsamic vinegar

3 ½ tbsp Water

1tbsp Honey

2tbsp olive oil

1/2tsp minced garlic

Salt

Shrimp:

12 oz peeled and deveined shrimp

1tbsp Cajun seasoning

2tsp olive oil

For the salad:

6cups baby spinach

12cups Spring mix

4cups cubed watermelon

1cup feta cheese

1cup blueberries

Salt

Instructions

Heat the grill and spray with cooking spray. Make the vinaigrette by combining the ingredients (except olive oil) in a food processor. Add the olive oil while the processor is running till it thickens. To cook the shrimp, pat it dry, coat with olive oil and the Cajun seasoning. Grill till opaque and flip once. Mix the salad, add the shrimp, coat with the vinaigrette and serve.

Quinoa and kale vegan salad

Ingredients

Salad:

2cups kale chopped

2cups of cooked quinoa

⅓cup of chopped, toasted pistachios

⅓ cup pomegranate seeds

5-6 clementines peeled and sliced

Vinaigrette:

3tbsp olive oil

1tbsp pomegranate molasses

Pepper

1tsp kosher salt

1tsp crushed, dried mint

2tsp sumac, divided up

Instructions

Combine the salad ingredients in a bowl. Combine the vinaigrette ingredients in a small jar(adding only 1tsp sumac) and shake well. Combine the salad and vinaigrette, dust with the remaining sumac and serve with some fresh mint leaves.

Halloumi salad with Figs

Ingredients

For the salad

4 figs cut in halves

4 thick halloumi slices

2 cups salad leaves mixture

½ cup chopped pistachios

For the dressing-

1tbsp olive oil

1tbsp preserved figs

1/2tbsp lemon juice

1tbsp good quality balsamic vinegar

1tbsp warm water

Instructions

In a small mason jar, shake all the dressing items together and shake well to combine. Fry up the halloumi in a pan or griddle till golden brown on both sides. Combine the salad ingredients and add the halloumi to this mix. Drizzle on the dressing and serve.

Shrimp salad with avocado and tomato

Ingredients:

Shrimp:

1tbsp extra virgin olive oil

1/2lb tail on shrimps, de-shelled and deveined

1 tsp kosher salt

1 tsp freshly ground black pepper

Salad:

4-6 cups of chopped romaine lettuce

1 cup of halved cherry tomatoes

A few slices of red onions

1 halved avocado

4 hardboiled eggs, halved

Some feta cheese

Dressing:

1tbsp lemon juice

3tbsp olive oil

1tbsp Dijon mustard

1 tsp Salt

1 tsp ground pepper

Directions:

Pat the shrimp dry and add salt and pepper. Fry them in the olive oil for 1-2 minutes or until cooked through. Mix all the ingredients of the salad. Combine the dressing in a food processor and while running, pour in the olive oil till it thickens. Pour the dressing over the salad and top with feta cheese.

Tuna salad with wasabi butter sauce

Ingredients:

For tuna:

½cup panko

3tbsp sesame seeds

4x5oz raw tuna steaks

½tsp kosher salt

1tsp pepper

For sauce:

2tbsp soy sauce

1tsp wasabi paste

2tsp finely minced shallots

2tbsp whole milk

2tbsp butter

For salad:

4cups baby arugula

4cups baby spinach

Mix the panko and sesame seeds in a plate. Season the tuna with some salt and pepper and crumb on both sides. Fry the steaks with some cooking spray/oil and cook till done, flipping every 2-3 minutes. Combine the soy sauce and wasabi in a bowl and set aside. Fry the shallots and add wine. Let reduce till half and add milk, whisking till combined and thickened. Remove from heat and add in the soy, wasabi and butter. Combine the salad, add the cooled tuna and drizzle the sauce over the top.

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